Homemade Peruvian Fried Rice (Arroz Chaufa Recipe)

A person holding a small serving bowl filled with Homemade Peruvian Fried Rice (Arroz Chaufa) with a fork inserted into the rice.

Homemade Peruvian Fried Rice (Arroz Chaufa Recipe)

Course: Side Dish or Entree

Cuisine: Peruvian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 776kcal

Author: Kris Longwell

This Homemade Peruvian Fried Rice (Arroz Chaufa) is a 20-minute fusion of savory soy sauce, fresh ginger, and crisp peppers. It’s the ultimate side dish for Peruvian Chicken — quick, authentic, and packed with umami flavor!

Print Recipe

Equipment

1 wok or large skillet

Ingredients

4 cups long-grain white rice cooked, day-old (chilled)
4 tablespoon vegetable oil divided
2 large eggs lightly beaten
1 red bell pepper seeded and finely diced
1 cup scallions thinly sliced, divided
2 tablespoon ginger fresh, minced
3 cloves garlic minced, about 1 tbsp
¼ cup soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon Ajinomoto (MSG), optional: See NOTES

Instructions

Do Ahead

Prepare the rice one day before making the fried rice. Once cooled, spread it on a baking sheet and leave it out. Chill it in the fridge for a few hours before preparing the fried rice.
4 cups long-grain white rice

Prepare the Peruvian Fried Rice

Heat 1 tablespoon of the oil over medium heat in a wok or large skillet. Pour in the beaten eggs and cook them like an omelette, stirring occasionally. Once they are just cooked, remove them from the wok/skillet and roughly chop them into smaller pieces. Set aside.
4 tablespoon vegetable oil, 2 large eggs
Wipe out most of any excess eggs from the wok/skillet (it's okay if some egg is still stuck to the pan). Add the remaining 3 tablespoon of oil to the wok/skillet. Turn the heat to high.
Once the oil is shimmering, add the bell peppers, half of the scallions, ginger, and garlic and stir-fry for about 1 to 2 minutes, or until the vegetables are soft and fragrant.
1 red bell pepper, 1 cup scallions, 2 tablespoon ginger, 3 cloves garlic
Carefully add the chilled rice to the pan and use a wooden spoon or spatula to break up any clumps. Toss the rice to coat and cook for about 3 minutes. The rice will slightly "fry" in the oil.
Stir in the soy sauce, sesame oil, sugar, and MSG (if using). Stir-fry for about 1 minute.
¼ cup soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 teaspoon Ajinomoto
Gently stir in the cooked eggs and most of the remaining scallions. Remove from heat and serve at once, garnishing with extra scallions and additional soy sauce, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Rice Yield & Prep: To get the 4 cups of cooked rice needed for this recipe, start with 1½ cups of uncooked long-grain white rice. For the best results, cook the rice a day in advance and refrigerate it; cold, dry grains are essential for preventing mushy fried rice.
The Secret of Ajinomoto: For that authentic "Chifa" restaurant flavor, we highly recommend adding a pinch of Ajinomoto (MSG). It provides a deep umami punch that defines Peruvian-Chinese cuisine. It is safe to use and actually contains less sodium than traditional table salt.
High Heat is Key: Use a wok or your largest skillet over the highest heat possible. You want to sear the rice quickly to achieve that signature smoky, charred flavor (known as wok hei).
Mise en Place: Because this recipe cooks in under 10 minutes, have all your ingredients chopped, measured, and ready to go next to the stove before you start.
Ginger Tip: Ensure your ginger is very finely minced. This allows it to "melt" into the oil and distribute that bright, peppery flavor evenly across every grain of rice.

Nutrition